An impressive salted caramel stacked pavlova Christmas tree made from layers of crispy and chewy meringue topped with mascarpone cream and homemade salted caramel. A welcome addition to any Christmas table.
We love pavlova in New Zealand. The proof is literally in the pudding category on my website - I have 8 different pavlova recipes! This Salted Caramel Stacked Pavlova offers 2 points of difference though. Firstly, the pavlova is made up of layers as opposed to one big pavlova. This helps to build the Christmas tree effect. Secondly, I've gone for salted caramel over my usual berries or lemon curd. The saltiness of the caramel compliments the sweet meringue so well.
I do have one other stacked pavlova on my website. My Mango Pavlova was one of my very first recipes on the website, and it was the first one to go viral!
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Ingredient notes:
- Eggs: I use standard size 7 eggs to make this pavlova. Ensure they are at room temperature.
- Mascarpone: Although this is slightly more expensive than regular cream, it's important to use thick mascarpone for the structural integrity of the stack.
- Caramel Sauce: Any type of caramel sauce can be used in this recipe. You could even use store-bought salted caramel sauce and omit the salt if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 120ºC fan bake. Line 3 baking trays with baking paper. Choose 4 round cake tins, plates or containers in decreasing size. I used a 23cm cake tin, a 19 cm cake tin, a 15cm glass dish and a 9cm can of tuna! Trace around each of the circular items, then flip the baking paper over so that the pencil or ink is a guide on the bottom side.
Meringue: Whisk egg whites until stiff, add caster sugar one tablespoon at a time and keep beating until very stiff. Add cornflour, vinegar and vanilla essence then fold together.
Place the meringue mixture into a piping bag with a nozzle of your choosing inside (you can also use a zip lock bag and just cut the end off). Starting with the biggest circle, pipe the meringue on to the baking paper. Start on the edge of the circle with a blob, then gently pull the piping bag into the centre, squeezing less as you finish. Repeat the whole way around the circle.
Use a spatula to gently spread the middle of the circle to make it even. Be careful not to touch the edge though.
Repeat with the three smaller circles. Finally, make one small meringue to sit on top. Place all three trays in the oven at the same time.
Cook for 50 minutes. Turn the oven off but leave the pavlovas inside to cool completely (approximately 2 hours).
Cream filling: Place the cream, mascarpone and icing sugar in a stand mixer, whisk until thick.
Salted Caramel: Mix the caramel sauce and the salt until combined. Set aside.
Assemble: Gently remove the baking paper then place the largest pavlova circle on a cake stand or plate. Top with a layer of mascarpone cream, then drizzle over some of the caramel sauce. Swirl together with a spatula. Repeat with each of the smaller circles adding more cream and caramel to each layer. Finish with the individual meringue on top.
Decorate with sprinkles or edible silver balls. Dust with icing sugar and serve immediately.
Recipe FAQs:
Yes you can! Simply dollop the meringue onto the lined trays and spread out with a spatula as you would for one large pavlova. Alternatively, you can also place the meringue in a snap lock bag and just cut the corner off.
This stacked pavlova could be customised with your favourite flavours. Some great options could include lemon curd, chocolate sauce or berry coulis with fresh berries.
Yes, all of the ingredients are naturally gluten free. As always, ensure your caramel sauce is labelled as gluten free. Also make sure you are using maize cornflour and not wheaten cornflour.
Storage:
This components for this pavlova could be made ahead of time and stored until it is assembled. Store the whipped cream filling and the salted caramel sauce in an airtight container in the fridge. Store the pavlova pieces with baking paper separating them, in an airtight container in the pantry. Assemble up to three hours before serving.
Leftover pavlova can be store in an airtight container in the fridge for up to two days. Be mindful, it will lose its form over time.
Top tips:
- If you don't have a piping bag you can just spoon the mixture onto the circle and spread it around with a spatula.
- This stacked pavlova could be customised with your favourite flavours. Some great options could include lemon curd, chocolate sauce or a berry coulis.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Salted Caramel Stacked Pavlova
A stacked pavlova made from layers of fluffy meringue topped with mascarpone cream and homemade salted caramel.
Ingredients
- 8 egg whites
- 2 cups caster sugar (400g)
- 1 Tbsp cornflour
- 2 tsp white vinegar
- 1 tsp vanilla essence
Cream filling
- 500ml cream
- 500g mascarpone
- 2 Tbsp Icing sugar
Salted Caramel
- 200g caramel sauce
- ½ tsp sea salt
Instructions
- Preheat the oven to 120ºC fan bake. Line 3 baking trays with baking paper.
- Choose 4 round cake tins, plates or containers in decreasing size. I used a 23cm cake tin, a 19 cm cake tin, a 15cm glass dish and a 9cm can of tuna!
- Trace around each of the circular items, then flip the baking paper over so that the pencil or ink is a guide on the bottom side.
- Meringue: Whisk egg whites until stiff, add caster sugar one tablespoon at a time and keep beating until very stiff.
- Add cornflour, vinegar and vanilla essence then fold together.
- Place the meringue mixture into a piping bag with a nozzle of your choosing inside (you can also use a zip lock bag and just cut the end off).
- Starting with the biggest circle, pipe the meringue on to the baking paper using your traced circles as a guide.. Start on the edge of the circle with a blob, then gently pull the piping bag into the centre, squeezing less as finish. Repeat the whole way around the circle.
- Use a spatula to gently spread the middle of the circle to make it even. Be careful not to touch the edge though.
- Repeat with the three smaller circles. Finally, make one small meringue to sit on top.
- Place all three trays in the oven at the same time. Cook for 50 minutes. Turn the oven off but leave the pavlovas inside to cool completely (approximately 2 hours).
- Cream filling: Place the cream, mascarpone and icing sugar in a stand mixer and whisk until thick.
- Salted Caramel: Mix the caramel sauce and the salt until combined. Set aside.
- Assemble: Gently remove the baking paper then place the largest pavlova circle on a cake stand or plate. Top with a layer of mascarpone cream, then drizzle over some of the caramel sauce. Swirl together with a spatula. Repeat with each of the smaller circles adding more cream and caramel to each layer. Finish with the individual meringue on top.
- Decorate with sprinkles or edible silver balls. Dust with icing sugar and serve immediately.
Notes
- If you don't have a piping bag you can just spoon the mixture onto the circle and spread it around with a spatula.
- This stacked pavlova could be customised with your favourite flavours. Some great options could include lemon curd, chocolate sauce or a berry coulis.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 304Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 63mgSodium: 230mgCarbohydrates: 28gFiber: 0gSugar: 28gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Judy Fraser says
These look like lots of little meringues rather a ring. Is this an optical illusion ?
VJ cooks says
Hi Judy, have a look at the process pics to see how it is made. It is 4 layers with one meringue on top.